Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/72

68 VANILLA TAFFY.

Place in kettle

Set on fire and stir until dissolved.

Wash sugar off sides of kettle and cook to 256 degrees or a crack. Pour on greased slab and in a few minutes turn in edges and when cool enough knead up well and place on hook. Flavor vanilla while piling and after it is well pulled place on spinning table.

Pull out the length of the table, cut it in two and place the two pieces together side by side and pull out again and cut in 5-cent bars.

Each bar should weigh about three or four ounces.

STRAWBERRY TAFFY.

Make in the same manner as Vanilla Taffy, color pink while kneading together and flavor strawberry while pulling.

CHOCOLATE TAFFY.

Place in kettle

Set on fire and stir until dissolved. Cook to 258 degrees. Set on tub and add one-half pound bitter chocolate. Mix chocolate in well, set on fire until it boils again and pour out on greased slab. In a few minutes fold in edges and knead up well, partly cool, place on hook. While pulling flavor with a few drops vanilla.